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5 from 1 vote

Baked Lobster Tails

By Britney
Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
Servings: 4
juicy baked lobster tails on a serving dish topped with a generous amount of garlic butter and fresh parsley.
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Juicy baked lobster tails brushed with garlic butter and herbs then broiled until golden for an easy, restaurant-style seafood dinner.

Equipment

  • Skillet
  • Kitchen Shears
  • Baking Sheet
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Ingredients 

  • 4 - 6-8 oz Lobster Tails
  • 1 tbsp Olive Oil
  • 1/2 Shallot , (or 1/4 yellow onion), diced
  • 4 cloves Garlic, , diced
  • 3/4 cup Salted Butter
  • 1/2 tbsp Old Bay Seasoning
  • 1 tsp Garlic Powder
  • 2 tbsp Lemon Juice, (more for garnish)
  • 3 tbsp Fresh Parsley, chopped, more for garnish (or 2 tsp dried parsley)

Instructions 

  • Preheat the oven to 450 degrees F. Use kitchen shears to cut a straight line down the middle of the top of the shell, all the way down to the tail fin.  Run your thumb between the meat (or use a spoon) and the shell to separate the meat (it's ok if the shell cracks a bit) Loosen the meat from the shell, keeping it attached at the base of the tail. 4 - 6-8 oz Lobster Tails
  • Lift the meat up and rest it on top of the shell. Remove the vein if visible, then pat the lobster dry with a paper towel. Season with a sprinkle of kosher salt and pepper. Optional: Place a lemon wedge into the shell, this will help the meat stay on top and also add extra flavor while baking. Line a baking sheet with parchment paper then place the lobsters onto the baking sheet.
  • Add a drizzle of olive oil to a skillet over medium heat. Let the pan warm for about 2 minutes, then add the shallots and cook for 3-4 minutes, until fragrant. Add in diced garlic and cook for 2 minutes. Add in the butter, once melted, add in old bay seasoning and garlic powder. Cook for about 5 minutes, then remove from heat and add in lemon juice and fresh parsley. 1 tbsp Olive Oil 1/2 Shallot 4 cloves Garlic 3/4 cup Salted Butter 1/2 tbsp Old Bay Seasoning 1 tsp Garlic Powder 2 tbsp Lemon Juice 3 tbsp Fresh Parsley
  • Reserve 1/2 cup of the garlic butter for dipping and set aside. Use a pastry brush to brush the remaining garlic butter all over the lobster, spooning the garlic and shallot bits in the middle of the lobster tail.
  • Bake in the middle of the oven for 8-10 minutes, until the meat is opaque. Then turn the oven to broil. Broil for 2-3 minutes, keeping a watchful eye so that it doesn't burn, until it develops a golden brown crust on top. (Keep in mind every oven is different, turn the oven light on while baking and check often. Once the meat is opaque/no longer translucent, the lobster tails are done)
  • Remove from the oven and brush again with the reserved garlic melted butter and use any leftover butter for dipping. Serve with lemon wedges.

Notes

  • Look for tails with a bright, translucent appearance (not gray or mushy) and shells that feel hard and intact. If buying frozen, choose individually quick frozen (IQF) tails with no ice crystals or freezer burn.
  • Thaw completely before cooking If using frozen lobster tails, thaw them fully in the refrigerator overnight. Partially frozen lobster cooks unevenly and can turn tough on the outside before the center is done.
  • Pat the lobster dry. Moisture is the enemy of flavor here. Blot the meat dry with paper towels so the garlic butter clings instead of sliding off and pooling in the pan.
  • Butterfly for even cooking! Cutting the shell and lifting the meat slightly helps the lobster cook evenly and lets the butter soak directly into the meat. Bonus: it looks restaurant-fancy with zero extra effort.
  • Watch the time closely while baking! Lobster cooks fast, usually 8-12 minutes, depending on size. The meat should be opaque and just firm. Overcooking by even a couple minutes can make it rubbery.
  • Also, watch closely during broiling. Lobster can go from golden to burned fast. Keep the oven door cracked and your eyes on it the whole time.

Nutrition

Calories: 397kcal, Carbohydrates: 3g, Protein: 11g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 172mg, Sodium: 544mg, Potassium: 191mg, Fiber: 0.4g, Sugar: 0.4g, Vitamin A: 1333IU, Vitamin C: 8mg, Calcium: 80mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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